Biotechnology in oenology

There is no doubt that lint development of biotechnology in nology will not weaken in the years to come. They are essential to meet the challenge of winemaking in a context of global warming, with its corollary of high degrees and low acidity, and more generally to face the environmental issues that lead us to rethink our viticulture and winemaking. They will play a major role in reducing the use of chemical inputs. The knowledge acquired will make it possible to produce wines with few inputs but without the risk of seeing the reappearance of organoleptic deviations linked to old diseases. We can think that after the era of chemistry will come the era of biology and microbiology. The fascinating world of wine microorganisms continues to reveal its secrets and benefits! There are still so many discoveries to be made, especially on the interactions between species and strains and on the link with the microorganisms of the vine and the soil. In this book, you will find a veritable state of the art of knowledge, research and perspectives for the sector concerning the four main applications of biotechnology of interest to the world today: enzymes, yeasts, bacteria and yeast derivatives. This concentration of knowledge is essential for any winemaker and nologist, whether he is a producer, a consulting nologist, a laboratory man, a manufacturer of nological products, or a researcher. Of course, I am not forgetting our teachers and students, future nologists, who will apply the innovations of tomorrow.